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  • Writer's pictureLeslie

Spring Green Salad with Oil-Free Chickpea "Tuna"

Spring. Salad. Simple...the time of year when flowers bloom and birds sing. With warmer weather, menus don lighter fare as our bodies long to shed extra winter weight. Soups and stews take a back seat to fresh, beautiful salads. With higher nutrient content, low/no cooked vegetables will leave you feeling lighter, yet still satisfied and nourished. Packed full of plant-based protein, and even some superfood kick, this easy and simple combo is a must in your rotation this season. Try it and feel the extra pounds "tuna" melt away.

Spring Salad with Oil-Free Dressing

Salad Ingredients

1 bunch green kale, leaves stripped from heavy stalks

1 small handful organic baby spinach

1 cup frozen green peas, soaked in hot water and drained

1/2 cucumber, cut lengthwise, seeds and flesh scooped, cut lengthwise and diced

1 Tbsp raw walnuts, chopped

1 Tbsp edible flowers, optional for garnish

Salad Directions

Wash kale and tear into bit size pieces. Pour dressing over leaves and massage with clean hands. Add remaining ingredients and toss with more dressing. Serve on plate topped with Chickpea "Tuna" Salad.

Dressing ingredients

2 Tbsp tahini

2 Tbsp fresh lemon juice

1 Tbsp apple cider vinegar

small handful fresh dill

1/2 tsp garlic powder

1/2 tsp Himalayan salt

1/2 tsp spirulina powder

Filtered water as needed

Dressing Directions

Combine all ingredients in a blender and mix until smooth. Will keep in fridge for up to 5 days.

Oil-Free Chickpea “Tuna” Salad


1 can chickpeas, rinsed, drained and peeled if time allows*

½ cucumber, rinsed, flesh and seeds removed, sliced and diced (can sub 1 rib celery)

1 small (good quality - no added sugars or preservatives) pickle, ends trimmed, sliced lengthwise into 1 inch segments and diced

1 tsp capers, chopped

1 Tbsp dried dill

1 Tbsp dijon mustard

2 Tbsp (good quality) pickle juice

½ tsp Maine Coast kelp granules, optional

squeeze fresh lemon juice to taste

Himalayan salt and freshly ground pepper to taste


1) Place chickpeas in a large bowl and using a potato masher (or back of a large fork), smash the chickpeas until desired consistency is reached (I like them pretty well mashed).

2) Add remaining ingredients and stir to combine. Serve on a bed of greens, or store in fridge for up to 3 days.

* to peel chickpeas, simply squeeze with fingers to remove and compost the outer layers. It will take about 15 minutes to peel an entire can, more or less.

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